Probably my best ever pie so far! We used our home grown organic butternut squash, not sugar pumpkin. I used organic ingredients. Makes two 9″ pies.
- 4 cups cooked, pureed winter squash (your choice) (or 2 – 15 oz. cans cooked pumpkin)
- 5 large eggs
- 24 ounces, (or 2 – 12 oz. cans) evaporated milk
- 2.5 tsp. cinnamon powder
- 1 tsp. ginger powder
- 1 tsp. nutmeg powder
- 1 tsp. garam masala (you can also buy this at Indian specialty grocers)
- 1/2 tsp. turmeric powder
- 1/2 cup dark brown sugar
- 1 cup sugar
- 2 – 9 inch pie shells, unbaked
Combine all ingredients, whisk until mixed. Pour into pie shells.
Bake at 425° for 15 minutes. Turn down heat to 350° and bake for 45-55 minutes (depth of your pie plates and oven temperature will vary). A knife, when inserted, should come out clean.
If you want to go gluten-free, make or find a crust with gluten-free ingredients. You can find all ingredients organic. The evaporated milk is a bit more tricky – I’ve seen organic sweetened condensed milk, but not evaporated. You may be able to get by with organic half and half, or organic cream. But I included a link to a homemade evaporated milk, to avoid toxic ingredients.
Since I normally don’t bake goods, nor have sweets, I haven’t researched using alternative sweeteners such as stevia, honey or agave nectar. The liquid ingredients would need adjusting if you use liquid sweeteners. I simply used organic dark brown sugar and organic sugar (evaporated cane juice). I imagine one could use molasses and sugar in place of dark brown sugar.
This was yummy for breakfast, the day after Christmas!